Quynces or Wardones in Paast

I didn't core the quince and leave them whole as described in the
source recipe because I didn't have a 1 1/4 inch auger bit and a drill press. Quinces are tough critters
and carving them out as directed would be a substantial task. While it isn't called for in the source
below, I've added true cinnamon to the recipe. Both "The English Housewife" and "The Neapolitan Recipe
Collection" contain quince pie recipes that make use of cinnamon, so it seemed an acceptable addition.

Ingredients

5quinces or pears1/2 cupsugar1/2 tsp.ginger1/2 tsp.cinnamon

Method

Peel fruit, quarter, core, and slice. Arrange the
pieces tightly in pie shell. Mix sugar, ginger, and cinnamon, and sprinkle over fruit pieces. Cover
with top crust and bake at 350°F. for 90 minutes, or until done.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]:
Quynces or Wardones in paast. Take and make rounde coffyns of paast; and take rawe quynces, and pare hem wit a knyfe, and take oute clene the core; And take Sugur ynog, and a litull pouder ginger and stoppe the hole full. And then couche ij. or iij. quynces or wardons in a Coffyn, and keuer hem, And lete hem bake; or elles take clarefied hony in-stede of sugur, if thou maist none sugur; And if thou takest hony put thereto a litull pouder peper, and ginger, and put hit in the same maner in the quynces or wardons, and late hem bake ynog.

Quince Pie. Prepare the dough as I have said for the other tarts; then get peeled quince and remove the hard part in their centre, and do not let the hole you make to remove it go all the way through; into this hole put good beef marrow with plenty of sugar and cinnamon; and lay the quince in the pies, adding the marrow to them inside and out; mind that it is not too salty; put another crust on top, cooking it as with the other tarts.